Cite
HARVARD Citation
Chen, D. et al. (2022). Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS). Food hydrocolloids. p. . [Online].
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Chen, D. et al. (2022). Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS). Food hydrocolloids. p. . [Online].